Slow-Cooked Southern Braised Pork Shoulder with Collard Greens

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender, slow-braised pork shoulder infused with smoky spices, served alongside sautéed collard greens with garlic and onions. This Southern United States-inspired pork recipe, ready in about 210 minutes, pairs pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, sliced yellow onion
• 4 cloves, minced garlic cloves
• 2 cups chicken broth
• 1/4 cup apple cider vinegar
• 1 lb, chopped collard greens
• 1/4 tsp red pepper flakes

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this spice mix evenly all over 3 lbs pork shoulder.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork shoulder and sear each side for 4-5 minutes until a deep golden crust forms. Remove pork and set aside.
3. Step 3: Reduce heat to medium, add 1 large sliced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 2 cups chicken broth and 1/4 cup apple cider vinegar, scraping up any browned bits from the bottom. Return pork shoulder to the pot, cover, reduce heat to low, and cook for 3 hours, turning occasionally, until pork is fork-tender.
5. Step 5: While pork cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb chopped collard greens and 1/4 tsp red pepper flakes, sautéing for 8-10 minutes until tender and slightly wilted. Season with salt to taste.
6. Step 6: Once pork is tender, shred it with two forks and serve alongside the sautéed collard greens.